Don't throw out those Christmas candy canes they will come in handy with this recipe. This recipe can be easily doubled.

Gallery

Recipe Summary

Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.

    Advertisement
  • Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.

  • Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.

  • In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.

  • Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

Cook's Note:

Substitute 1/2 cup crushed peppermint candies for the peppermint extract if you've got candies but no extract in the kitchen!

Nutrition Facts

177 calories; protein 5.2g 10% DV; carbohydrates 19.8g 6% DV; fat 8.8g 14% DV; cholesterol 88.3mg 29% DV; sodium 101.7mg 4% DV. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/14/2006
I was looking for something special for Valentines Day and this one hit the spot. It was DELICIOUS. Although I did some changes. I didn't want peppermint so I used 1/2 cup crushed cinnamon hearts cut back the sugar just a bit and it didn't need the food coloring. It would also be great layered in parfait glasses with whip cream. Thanks. Read More
(9)